Essential Duties and Responsibilities
Supervise all PQG Technicians to ensure that batches are tested as described in the formulas, proper techniques, SOPs and best practices are applied to achieve compliance to product specifications.
Support all QC functions for the dept., such as batch adjustments for all processing lines, processing line checks and verifications including brix, viscosity, pH, T.A. and any other analytical analysis as required by a customer or formula.
Verify all laboratory and PQG SOPs; and performance metrics are met or exceeded, with a focus on customer expectations.
Ensure that process control checklists, as developed, are filled out completely by all operators (including, but not limited to sterilization check lists, in-process checklists, packaging checklists, etc…)
Review all deviations from operating parameters with production, PQG staff and root cause effectively.
Review all quality and food safety checks in Red Zone for accuracy and completeness within 72 hours of checks being completed or documented and follow up accordingly with personnel or escalation.
Create training materials; SOPs, VWIs and OPLs for the successful implementation and adherence to company, customer, SQF, and regulatory food safety and quality requirements.
Support the management and development of employee skills matrix and their respective development plans.
Ensure all laboratory equipment and supporting operations measuring devices are calibrated, verified as scheduled and functioning as designed.Troubleshoot and or escalate to vendors for effective repair or replacement.
Ensure customer product sampling is completed and shipped in a timely manner to respective 3rd party contractor or customer’s preference.
Continuously improve processes with regards to defect reduction and full management of customer complaint investigations and root cause analysis.
Support seasonal strawberry factory business in food safety and quality set up, effective start up and successful season.
Managerial duties as prescribed by Sr. Director of Quality Assurance.
Knowledge, Skills and Abilities
Advanced knowledge in Microsoft Word, Excel and PowerPoint, RedZone, and Tableau SPC Platform
A proven track record of exceptional organizational, planning and overall time management skills in addition to exceptional verbal and written communication,
A comprehensive understanding of the core competencies of Lyons’ manufacturing capabilities and propriety product development.
Problem solving and critical thinking skills
Education and/or Experience
A minimum of a bachelor’s degree from an accredited university, preferably in Food Science
A minimum of 5 years of successful experience in the food service industry
A comprehensive understanding of the core competencies of manufacturing capabilities and propriety product development.
A proven track record of exceptional organizational, planning and overall time management skills in addition to exceptional verbal and written communication.